For pancakes: 1/2 cup fine grind corn meal 1/2 cup gf flour 1/2 teaspoon salt 6 large eggs, separated 1 cup buttermilk 4 Tablespoons unsalted butter, melted
For filling: Squeeze lemon juice over pears and sprinkle with pepper.
Fry bacon in a skillet; remove bacon from pan and crumble; set aside.
Discard all but 1 tablespoon bacon grease and add pears to skillet. Brown pears over high heat then add crumbled bacon; set aside.
In a large bowl, mix together cornmeal, flour and salt. Beat in egg yolks, one at a time. Add buttermilk and butter.
In a separate bowl, beat egg whites until soft peaks form. Fold egg whites into batter.
Heat a griddle or large non-stick skillet over medium-high heat and grease with a little butter. When hot, pour enough batter onto griddle or pan to make large (8"-10") pancakes. Cook until top is dry; flip and cook other side.
To assemble: Place a couple of spoonfuls of pear-bacon filling in center of each pancake and roll pancakes. Serve with heated syrup.
These pancakes are quite large. You may want to cut them in half for smaller servings.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.